Light Mediterranean cucumber stew

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 2 cucumber(s)
• 2 bell peppers
• 1 garlic clove(s)
• 1 tbsp olive oil
• 1 can of tomatoes, or 500 g fresh
• 200 ml vegetable stock
• 2 balls of mozzarella, 125 g each
• ½ bunch basil
• 6 rosemary needles
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and slice the onions, then sauté them in olive oil in a large pan with the crushed garlic. Wash the peppers and cucumbers, halve them, and remove the seeds. Cut the peppers into strips, and cut the halved cucumbers into slices about 0.5 cm thick. Add the vegetables to the onions and sauté briefly, then add the chopped tomatoes. Pour in the stock and season with salt and pepper. Cover and simmer for 15 minutes, until the vegetables are tender. Meanwhile, chop the herbs and dice the mozzarella, stir in the herbs, sprinkle the cheese on top, and cover and let it melt over low heat for 5 minutes. Serve with rice, baguette, or flatbread. Tip: You can also replace the mozzarella with processed cheese or sour cream.